Christmas Croquembouche
Prep Time: 1 Hour
Yields: 18 Servings
Ingredients:
4 dozen glazed donut holes
1 package gumdrop candies
1 bottle Betty Crocker® Cinnamon Imperials
1 bottle White Sugar from Holiday Sugar 4 Pack
1 pouch Betty Crocker® White Cookie Icing
Toothpicks
Foam cone
Instructions:
1. Pour White Sugar into a small bowl. Toss donut holes into sugar, making sure all sides are coated in sugar. Cut donut holes in half.
2. Starting at the base of the cone, adhere donut hole halves onto cone with toothpicks. In order to make the cone stable, add donut holes around the circle before moving up the cone.
3. Where there are gaps in the tree, add gum drops by adhering with toothpicks.
4. Use the White Cookie Icing to adhere Cinnamon Imperials as desired.